Elderflower Jelly

Elderflower Jelly

The Spruce / Karen Hibbard

Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 8 to 12 servings

This simple Elderflower jelly is made using the refreshing and heavily scented, Elderflower cordial. The cordial is one of the most versatile ingredients in the summer kitchen. The refreshing drink is one most people associate the cordial with but is super in cakes and ices. Here, it is turned into a lovely refreshing jelly, perfect for holding summer fruits and given the addition of sparkling wine (champagne if you are feeling decadent).

Ingredients

  • 4 ounces/115 grams caster sugar
  • 1/2 cup/100 milliliters water
  • 1/2 lemon (juiced)
  • 7 sheets of gelatine leaves (see note below)
  • 3/4 cup/175 milliliters Elderflower Cordial
  • 2 cups/450 milliliters sparkling wine (prosecco, champagne, etc)
  • 2 cups/250 grams summer fruits (eg: chopped strawberries, raspberries, blueberries, etc)

Steps to Make It

  1. Gather the ingredients.

    Elderflower Jelly ingredients

    The Spruce / Karen Hibbard

  2. Place the sugar, water, and lemon juice into a small saucepan, and stir. Slowly dissolve the sugar over low heat. Once dissolved, simmer for a few minutes then remove from the heat and leave to cool slightly.

    place the sugar, water, and lemon juice into a small saucepan, and stir

    The Spruce / Karen Hibbard

  3. Snap the gelatine leaves roughly into small pieces, cover with cold water, and leave for 5 minutes.

    Snap the gelatine leaves roughly into small pieces, cover with cold water

    The Spruce / Karen Hibbard

  4. Lift the leaves from the water, squeeze lightly, then add to the warm sugar syrup and stir until thoroughly dissolved.

    add gelatin to the syrup

    The Spruce / Karen Hibbard

  5. Pour the sugar syrup and gelatine mix into a large bowl.

    Pour the sugar syrup and gelatin mix into a large bowl

    The Spruce / Karen Hibbard

  6. Add the Elderflower cordial and sparkling wine to the bowl and stir gently. Do not over stir or you will flatten the wine.

    Add the Elderflower cordial and sparkling wine to the bowl and stir gently

    The Spruce / Karen Hibbard

  7. Place the bowl over a bowl of iced water and leave to cool until the jelly is just starting to set which takes about 30 minutes. Stir the jelly from time to time as this will speed up the setting process.

    Place the bowl over a bowl of iced water and leave to cool

    The Spruce / Karen Hibbard

  8. Once the jelly begins to set (do not let the jelly set completely, it should be thick and wobbly) add the summer fruits, stir to distribute the fruit through the jelly.

    add fruits to the jelly in the bowl

    The Spruce / Karen Hibbard

  9. Pour the wobbly jelly into glasses or bowls and place in the refrigerator to set, preferably overnight.

    jelly and fruit mixture in a glass

    The Spruce / Karen Hibbard

  10. Serve the jelly with extra fruit and cream or a good quality vanilla ice cream. Shortbread biscuits are also delicious served with the jelly.

    Elderflower Jelly topped with whipped cream

    The Spruce / Karen Hibbard

Using Gelatine

Leaf gelatine is the more preferred setting agent in making a jelly than powdered. What size leaf is the confusing issue though when working out how much to use. In Britain, a standard gelatine leaf which can be bought in supermarkets is classed as platinum.

  • For a jelly to turn out, use 1 small platinum sheet for every scant 1/2 cup/100 milliliters liquid.

  • For a jelly to serve in a glass, use 1 sheet of platinum for every generous 1/2 cup/125 milliliters.

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